What You Need to Know
Blending tomatoes and olive oil to create a stable emulsion, with a ratio of 2:1 tomatoes to olive oil. The process involves the formation of a stable emulsion through the interaction of the pectin in the tomatoes and the triglycerides in the olive oil.
Sardinian pasata is a key ingredient in traditional Sardinian dishes, such as malloreddus.
Steps
- 1.
Malloreddus alla Campidanese (Sardinia): Base sauce for traditional gnocchi
- 2.
Pasta al Pomodoro (Naples): Simple tomato sauce foundation
- 3.
Pappa al Pomodoro (Tuscany): Key component in bread and tomato soup
The Science
Primary Reaction
emulsification